Seagull Foods | Butternut Squash Mac and Cheese with Kale

Ingredients

• 4 cups peeled and cubed butternut squash
• 1 and 1/4 cups (300ml) vegetable broth or chicken broth
• 1 and 1/4 cups (300ml) milk
• 2 teaspoons minced garlic
• 1 pound penne pasta
• 1/4 cup (60g) plain Greek yogurt
• optional: 1 – 2 cups (70-140g) kale, roughly chopped with stems discarded
• salt and pepper to taste
• 1 and 1/2 cups (150g) shredded cheese
• optional: 1/3 cup (30g) whole wheat breadcrumbs
• optional: chopped fresh parsley for garnish
• 2 Preheat oven to 375°F (191°C).
• 3 Cook the pasta just until al dente– or when the pasta is still a little firm. Add the kale, and cook for another minute or two. Drain the pasta and kale. Set aside.
• 6 Bake for 25-30 minutes or until bubbly on the sides. Serve with a sprinkle of parsley on top.